Adapted from Bon Apetit, ~4 servings

Leche De Tigre

• ⅔ cup fresh lime juice
• 2 garlic cloves, smashed
• 1 tablespoon (packed) chopped fresh cilantro leaves

• ½ ají limo or habanero chile, seeded, halved lengthwise

• ½ small red onion, chopped

• ½ cup bottled clam juice (optional)
• Kosher salt

Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion; pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired; season with salt. Cover and chill.

For some reason, Bon Appetit recommends using a whole butterflied fish, but that just presents you with many small bones to deal with. This dish will be equally good with filets. Serves 2 and can easily be doubled.

2 branzini/ Mediterranean sea bass filets
1/8 cup olive oil
1 tablespoons whole grain mustard
1 small garlic clove, finely grated
1/2 tablespoon chopped fresh thyme
1/2 cup panko breadcrumbs (or fresh coarsely chopped breadcrumbs, preferably sourdough)
Kosher salt and freshly ground black pepper

Courtesy of Cook's Illustrated.

This was a meal we put together in Venice from what we found at the farmers market - and was one of the best meals we had in Italy.

• 1 skate (3/4 lb)
• 1 onion, diced
• 2 cloves garlic, minced
• 2 bayleaves
• 1 sprig rosemary
• 3 leaves fresh sage
• 4 tbsp lemon olive oil
• Juice of 2 lemons
• Fresh Pasta

Sautee the garlic, onion, and herbs until soft and beginning to caramelize. Remove and set aside, picking out stems from the herbs.

Simmer the skate in a bath of lemon-olive oil and lemon juice.

Ackee ans Saltfish is the national dish of Jamaica. I was fed so much of this pungent breakfast during training that I swore off it afterwards. That didn't last very long. Ackee is an odd ... fruit? The wikipedia article on ackee can fill you in better than I can, but in short, the scientific name comes from a pirate, it's originally an African plant, and it's very poisonous if harvested incorrectly. It's related to lychees, but is better described as being similar to avocado.

4 (6 ounce) fillets red snapper
1 cup butter, melted
4 Tablespoons cajun seasoning

Heat a large cast iron skillet over high heat for 10 minutes, or until extremely hot.

Dip fish into melted butter, and crust each fillet generously with the seasoning mixture. Place the fish fillets in the hot skillet.

A great, simple summer taco recipe

Marinade: 2 parts Olive oil with 1 part balsamic vinegar
Rub: crushed garlic, salt, thinly sliced basil

Separately, sautee some sliced kalamata olives with capers and olive oil
Sear the salmon with sliced portabello mushrooms until they are tender.
After searing the salmon, place it in a warmed oven to cook it further.

Reduce some wine (a light red, beaujolais ideally or pinot or zin) with the mushrooms), add in more red balsamic vinegar during this process.
drizzle tzatiki on the salmon and sprinkle the olive/capers on top.